"Chef Sabrina Tinsley and her husband, Pietro Borghesi, were on a mission to offer northern Italian food, specifically from the Emilia-Romagna region of the country, and that's exactly what they have done. Emilia-Romagna is where some of Italy's most iconic ingredients are produced, including Parmigiano Reggiano, balsamic vinegar, prosciutto di Parma, and mortadella."
"All of the pasta at La Spiga is handmade with local eggs. It doesn't get much fresher than that. In addition to homemade breads, Italian meats and cheeses, and specialties like fried polenta and house-made sausage, the menu at La Spiga is accommodating to different diets, including vegetarian, vegan, and gluten-free."
"The restaurant had immaculate vibes, with big tables and high ceilings, so while you could always hear the general din of the surrounding area, it also felt very private and cozy."
Osteria La Spiga, operating in Seattle since 1998, is recognized as Washington state's premier Italian restaurant. Chef Sabrina Tinsley and her husband Pietro Borghesi focus on authentic northern Italian cuisine from the Emilia-Romagna region, known for producing iconic ingredients like Parmigiano Reggiano, balsamic vinegar, and prosciutto di Parma. The restaurant's signature dishes include Tagliatelle al Burro de Tartufo and traditional ragu. All pasta is handmade with local eggs. Beyond exceptional food, La Spiga offers homemade breads, Italian meats, cheeses, and specialties like fried polenta. The menu accommodates vegetarian, vegan, and gluten-free diets with house-made ancient grain bread and gluten-free pasta options. The sophisticated, regularly changing menu maintains consistent quality, complemented by an elegant ambiance featuring high ceilings and private, cozy seating.
#italian-cuisine #emilia-romagna-region #handmade-pasta #dietary-accommodations #seattle-restaurants
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